If i have really good fresh salmon i dont want to use many spices to mess with the clean salmon flavor, thats also why i do it low temp sous vide (41-42c). Farmed salmon is a different thing, the fat doesnt taste as good at all.

I cook salmon sous vide at about 123 degrees for about 15 minutes. I use an insulated cooler, freezer bags, hot water, and a thermometer. Perfectly poached all the way through. Here's the link to make one yourself. http://www.seriouseats.com/2010/04/cook-your-meat-in-a-beer-cooler-the-worlds-best-sous-vide-hack.html?ref=se-bb4

Vacuum packing keeps them from getting freezer burnt and lets them freeze faster and the fish tastes fresher. Defrost time is less and less messy and less space is taken up in the freezer. We usually pack up about 50 reds a year as well as halibut and other salmon and need to keep room for the chickens and this year pigs.

I've frozen raw salmon in water for years and never had it go mushy. It keeps it fresher tasting and doesn't freezer burn.
The bacon idea sounds really good. A few weeks ago I smoked up a batch of sockeye (225 F for 2 hours over apple/hazelnut wood mix)and used bacon strips to top it. The bacon flavor permeates the fish and keeps it from getting too smoky.

I'm a big fan of the cedar plank method- the salmon is so succulent cooked that way! We have BBQ'd salmon in winter too since it doesn't need a high temperature to come out yummy. Poached is also a favourite of mine but my hubby loves the crispy skin that comes from pan cooking in butter.

Having read all the ideas here's the plan - bed the filet on the chard (which is already steamed with butter and onions), add a little extra water and steam it covered on the stovetop until just cooked. If I don't get a lemon I'll season it with some red wine vinegar or unsweetened cranberry juice.

The "en papillote" method sounds similar to poaching, except for using less liquid. Cooking wet results in moist succulent fish every time. I like to grill but I tend to overcook unless I'm really careful.

Are you absolutely sure there aren't scales on? I notice that whenever fresh salmon is tasting too fishy it's usually a bit scaley. I recommend re-trying it after you give it a good scrapping with a serrated knife.

contaminants are very chemical specific as to where in the body they accumulate (and any contaminant that is going to accumulate in the fatty tisue of salmon would accumulate throughout the flesh also)

Are you absolutely sure there aren't scales on? I notice that whenever fresh salmon is tasting too fishy it's usually a bit scaley. I recommend re-trying it after you give it a good scrapping with a serrated knife.

Grill it! A little fresh lemon juice and a sprinkle of sea salt and we just throw it on the grill (skin side down) until cooked through. Flakes easily and the bones are easy to pick out if you want, or you can mash them up into the meat. My husband eats the (grilled) skin. He calls it "the ocean's bacon" :)

I cook salmon sous vide at about 123 degrees for about 15 minutes. I use an insulated cooler, freezer bags, hot water, and a thermometer. Perfectly poached all the way through. Here's the link to make one yourself. http://www.seriouseats.com/2010/04/cook-your-meat-in-a-beer-cooler-the-worlds-best-sous-vide-hack.html?ref=se-bb4

If i have really good fresh salmon i dont want to use many spices to mess with the clean salmon flavor, thats also why i do it low temp sous vide (41-42c). Farmed salmon is a different thing, the fat doesnt taste as good at all.

Fried in bacon grease in a cast iron pan. S&P to taste. Maybe some onions.

After cooking steaks on the Weber grill there is usually still a good bunch of coals left so I'll sometimes close the vents up, slap a spiced and frozen fillet on the rack and close it up and go eat dinner. Come back after dinner and the fillet will have been cooked perfectly on the residual heat. The coals will snuff themselves out with the vents shut.

You do not want to freeze it in water. It will turn to mush. Adding mass also slows the freezing time and that makes for larger ice crystals that tear up the cell membranes exasperating this effect.

I've frozen raw salmon in water for years and never had it go mushy. It keeps it fresher tasting and doesn't freezer burn.
The bacon idea sounds really good. A few weeks ago I smoked up a batch of sockeye (225 F for 2 hours over apple/hazelnut wood mix)and used bacon strips to top it. The bacon flavor permeates the fish and keeps it from getting too smoky.

Vacuum packing keeps them from getting freezer burnt and lets them freeze faster and the fish tastes fresher. Defrost time is less and less messy and less space is taken up in the freezer. We usually pack up about 50 reds a year as well as halibut and other salmon and need to keep room for the chickens and this year pigs.

I was on the hunt for some salmon recipes a while back, and i came across a few that suggested mustard as a condiment for salmon. I was super skeptical at first, but i gave it a shot and it was delicious! Allrecipes.com is a great source for inventive recipes.

We grill it on cedar planks in hot weather, but in winter/ cooler weather I prepare it "en papillote" --

Cut enough parchment paper to have the end result form a packet. Place salmon skin side down with a nice big dollop of ghee or pat of gf butter, a sprinkle of sea salt, and a sprinkle of parsley. Close up packet (I roll tightly or staple them); pop them in preheated 350 oven for 10- 12 mins.

It's almost impossible to overcook it this way. And the method really brings out the flavor; simple but tasty.

Oh, and we eat the skin, too :-) Fried in coconut oil until crispy - yummm.

I'm a big fan of the cedar plank method- the salmon is so succulent cooked that way! We have BBQ'd salmon in winter too since it doesn't need a high temperature to come out yummy. Poached is also a favourite of mine but my hubby loves the crispy skin that comes from pan cooking in butter.

The "en papillote" method sounds similar to poaching, except for using less liquid. Cooking wet results in moist succulent fish every time. I like to grill but I tend to overcook unless I'm really careful.

Having read all the ideas here's the plan - bed the filet on the chard (which is already steamed with butter and onions), add a little extra water and steam it covered on the stovetop until just cooked. If I don't get a lemon I'll season it with some red wine vinegar or unsweetened cranberry juice.

de-skin and take out gray matter under skin, rinse and pat dry, liberally squeeze lemon on fish and add some of the rind too, then sprinkle Paul Prudhomme's Red Fish seasoning (which i use for veggies and all meats too). Cook at 400 for 12-20 min depending on thickness etc...

contaminants are very chemical specific as to where in the body they accumulate (and any contaminant that is going to accumulate in the fatty tisue of salmon would accumulate throughout the flesh also)